Angaya podi recipe, Postpartum recipes

    Angaya podi recipe, with video and step by pictures. Angaya podi is a traditional recipe made using many healthy ingredients and an important one in postpartum delivery. I adapted this recipe from my athai and my friend's mother law too. This angaya podi can be consumed not only by newly delivered moms but also by anyone in the family. This healthy podi aids in digestion and also a  very good remedy for amebiasis as it has neem flower, sundakkai and manathakkali. I still remember my patti used to make this during the time my sister came to our house for delivery. I used to study in college and my mom and grandmother will force me to eat this angaya podi with rice weekly once. I hate this like anything and will shout at them and move away from that place. Even after i delivered my 2 kids i refused to eat this for more than a week. After making this i started liking it very much and now i am including a tsp of thsi angaya podi in my food daily.I have been receiving reader requests for this angaya podi but somehow i avoid due to the lack of availability of all the ingredients here in Singapore.
    Recently found all the ingredients here in Sri Murugan stores Singapore and ordered them and made this angaya podi. Sri Murugan stores has their mobile app and you can download in your Android or iOs phone to order your grocery. They have varieties  of Indian groceries and fresh Indian vegetables too available at reasonable price. The recently opened Sri Murugan Plus is my one stop shop for my monthly Grocery.
Also check out my

• Kandatippili rasam 

Angaya podi recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 10 Minutes
• Serves: 3/4 cup approx.
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Angaya podi is a traditional recipe made using many healthy ingredients and an important one in postpartum delivery

    Dhaniya| Coriander seeds  2 tblsp
    Dried Sundakkai | Turkey berries  2 tblsp
    Manathakkali vathal | balck nightshade berries   2 tblsp
    Vepampoo | Dried neem flower  2 tblsp
    Kandathippili  4-5 sticks
    Arisi thippili  4-5
    Cumin seeds  1 tsp
    Pepper  1 tsp
    Venthayam | Fenugreek seeds  1 tsp
    Ajwain | omam  1/2 tsp (optional) 
    Sukku | dry ginger   a small piece
    Curry leaves   few
    Salt  to taste
    Asafoetida 1/8 tsp

Method:

• Dry roast the dhaniya in a pan till it turns changes color. Do not  burnt it.
• Keep it aside.
• Dry roast the manthakkali and sundakkai together till it slightly changes to dark shade.
• Keep it aside.
• In the same pan add the dried neem flower and roast till becomes dark. Do not roast in high flame.
• Keep this aside. 
• Roast the venthayam (i forgot to add), cumin seeds, whole black pepper, kandathippili, arisi tippili, sukku, curry leaves, and ajwain(if adding) till the curry leaves gets crispy. 
• Add asafoetida, sukku and salt.
• Switch off the flame and allow this to cool completely.
• Grind everything together into a fine powder.
• Store this in a clean dry box.
• Serve this along with hot rice and ghee. 
• Also this goes well with curd rice too. 

                                                     Video of how to make Angaya podi

                            

Notes:

1. Always dry roast in a medium flame.
2. Some store bought dried sundakkai and manathakkali will have salt in that, so check that before adding salt to the angaya podi.

    

Method with step by step pictures:

• Dry roast the dhaniya in a pan till it turns changes color. Do not  burnt it.
• Keep it aside.

• Dry roast the manthakkali and sundakkai together till it slightly changes to dark shade.
• Keep it aside.

• In the same pan add the dried neem flower and roast till becomes dark. Do not roast in high flame.
• Keep this aside. 

• Roast the venthayam (i forgot to add), cumin seeds, whole black pepper, kandathippili, arisi tippili, sukku, curry leaves, and ajwain(if adding) till the curry leaves gets crispy. 
• Add asafoetida, sukku and salt.

• Switch off the flame and allow this to cool completely.
• Grind everything together into a fine powder.

• Store this in a clean dry box.
• Serve this along with hot rice and ghee. 
• Also this goes well with curd rice too. 

Notes:

1. Always dry roast in a medium flame.
2. Some store bought dried sundakkai and manathakkali will have salt in that, so check that before adding salt to the angaya podi.

    

   

from Jeyashri's Kitchen https://ift.tt/2mbboKU